Helmed by local born, Chef Martin Foo, the restaurant menu is a culmination of his many years of experience at Lei Gardens and Tung Lok group and his penchant for creativity and esoteric ingredients. What's more, Chef Martin keeps a spreadsheet on his customer's preferences so that he remembers what type of fish you like and how it is prepared!
I must have walked past Lee Do Restaurant countless of times whenever I visit the Automobile Megamart, but it had never occurred to me that this austere looking eatery is one of the last guardians of Fuzhou cuisine in Singapore! I was equally intrigued to learn that they were the ones responsible for making cold crabs the popular dish that it is today!
I remember my first encounter with the BBQ Stingray. It was in a little coffee-shop in Teban Gardens in 1987. Before that, I don’t think I have ever eaten stingray. In fact, I don’t think I have ever eaten stingray in any other form since. Stingray, it seems has been created only for this one particular dish, just like no one really eats kohada in any other way other than as a sushi topping.
I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
The Original Katong Laksa: It really is the Original!
We are living in the days of fake news, fake food, fake brands and fake accolades. I don't know about you, but it really irks me when new restaurants pop up claiming to trace their lineage back to the 60s or to be the original one from Tiong Bahru or Toa Payoh or Queenstown. But if you try to dig a little deeper, you hit bottom pretty soon, because the claims turn out to be as shallow as the soup in a fine dining establishment.
I have been a fan of Wah Kee since the earliest days of the blog. In those days, I was quite crazy and would identify all of Singapore's most famous prawn mee stalls and go blog about them. I was on a quest for the best and after the first round of tasting in 2007, I already felt that Wah Kee was the winner.
The Coconut Club: Nasi Lemak, Cendol, Otah and other Coconut dishes!
You would be forgiven if you thought that The Coconut Club was some sort of beach bar serving piña coladas, but nooooo..., the reason it's called "The Coconut Club" is far more prosaic. They called it "The Coconut Club" simply because the owners were nuts over coconuts!
Legendary Bak Kut Teh: The future is bright for BKT!
In recent years there has been a spate of new Bak Kut Teh restaurants opening up. We can probably attribute this trend to the success of Song Fa Bak Kut Teh which managed to strike upon the right formula in translating the traditional dish for a new generation of Singaporeans.
It’s been a few years since I last wrote about Ah Liang and his then newly opened Chao Shan cuisine restaurant. Since then he has relocated to a bigger and brighter restaurant at Philip St, so we felt it was time to visit our Teochew Ah Hia again.
Joël Robuchon: Three Michelin Star Dining Experience
How does one write about a Three Michelin Star restaurant whose Chef has been given the title “Chef of the Century” and who currently has a total of twenty eight Michelin Stars? If I criticised it, I would surely sound patronising. If I said the experience is “phenomenal”, I might be misconstrued as being shallow.
Ye Shang Hai Teochew Porridge: Taxi Driver’s Haunt
This Teochew Ah Hia is your typical “hao lian bah“. The saying goes that Teochews are “hao lian” (like to brag), Hokkiens are “dua bian” (big cons). If you don’t believe it, just pop by Ye Shang Hai and talk to the boss! But the good thing about being “hao lian” is that they make extra effort to make the food good so that they have something to be “hao lian” about.